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Color + Crunch= A Happy Lunch

This quarantine has turned everything upside down, including the way we eat. Here's an easy recipe to get back to basics!

Shaved brussels sprout salad with truffle mustard vinaigrette

Eating well has, well, gone a bit downhill. But that's ok! We are in a never before experienced moment in history, so a little time off is warranted. Key word- little. So now that we've all (hopefully) gotten used to this new normal, its time to get back to health basics.

I loved this salad for many reasons, but the top one is how well it stays fresh. Since we are all trying to minimize our outings to the supermarket, and aiming to minimize food waste, meals that can last a few days is the name of the game.

I personally don't like to follow recipes when cooking because I enjoy getting creative and putting my own spin on things. For the most part I eyeball the amounts, but have noted a ballpark figure on how much was used. I recommend making this to your tase- if you aren't much of an onion person use less, or prefer sunflower seeds to almonds please do so.



~2 lbs Brussels sprouts, shaved with a mandolin or knife (as thin as possible)

Cranberries (1/8th of a cup)

Golden raisins (1/8th of a cup)

1 Granny Smith apple, chopped

Red onion, minced (1/4 of a cup)

Slivered almonds (1/3 of a cup)


1/2 cup good olive oil

1 tablespoon red wine vinegar

1/2 teaspoon Truffle Dijon mustard

1/4 teaspoon honey

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


1. Add all dry ingredients to a bowl, proportions to taste

2. Whisk vinaigrette ingredients and use to lightly coat salad

3. Enjoy!

For an extra dose of deliciousness, I added sliced avocado to balance the acidity of the dressing :)

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